Camembert Crisps with Creamed Cabbage and Goose, a recipe from Patrick Fulgraff on the Worldwide Gou

Ingredients

• - 1 Camembert
• - 8 sheets of brick
• - 120 g (4 oz.) goose liver
• - 50 g (2 oz.) smoked goose breast
• - 4 confit goose gizzards
• - 1/2 green cabbage
• - 4 white mushrooms
• - 2 tomatoes
• - 1 bunch of chives
• - 200 ml (3/4 cup) cream
• - 3 shallots
• - 50 ml (3 tbsp.) white wine vinegar
• - Fine salt, freshly ground pepper, coarse salt
• - Oil